広島県·ご当地グルメ
Kure's Thin Udon
When you slurp it down, it has much more chewiness than you might imagine. The thin noodles, only about 3 to 4 millimeters wide, are coated in plenty of dashi, sliding smoothly down your throat. Despite being thin, they don't feel flimsy because the fresh noodles are boiled thoroughly. They cook quickly and absorb the broth well—so from the very first bite, the aroma of the anchovy-infused soup and the noodles rush together as one. When people think of udon in Kure, they think of this thin variety. It is said that the tradition of cutting the noodles thinner began as a way to provide a meal that is both 'quick and delicious.' It is a dish you can slurp down quickly, yet it leaves you feeling satisfied. Beyond the rising steam, this bowl evokes the sight of a busy yet warm dining table in a port town.
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